Iced Mascarpone and Coffee Souffl
Elevate your dessert game with this luxurious Iced Mascarpone and Coffee Soufflé, a no-bake masterpiece that’s as elegant as it is indulgent. Perfect for coffee lovers, this chilled soufflé combines the bold richness of espresso with the creamy decadence of mascarpone cheese, creating a silky, mousse-like texture that melts in your mouth. Whipped egg whites and heavy cream lend an airy lightness, while a hint of vanilla enhances the irresistible flavor profile. Prepared in individual ramekins with a clever parchment collar for that signature soufflé height, this sophisticated treat is both visually stunning and delightfully refreshing. Serve it straight from the freezer, garnished with a dusting of cocoa powder or chocolate shavings, for an exquisite dessert that’s ideal for dinner parties or special occasions. Quick to prep and requiring no baking, this frozen coffee soufflé is a showstopper that will leave your guests captivated.
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Ingredients
- 4 large Egg yolks
- 100 grams Granulated sugar
- 80 ml Espresso or strongly brewed coffee
- 250 grams Mascarpone cheese
- 200 ml Heavy cream
- 1 teaspoon Vanilla extract
- 4 large Egg whites
- 50 grams Powdered sugar
- 1 tablespoon Cocoa powder or chocolate shavings (for garnish, optional)
Directions
Step 1
Prepare six ramekins by wrapping the outside with a strip of parchment paper and taping it to form a collar taller than the rim of the ramekin. This will create the soufflé's signature shape. Set aside.
Step 2
In a heatproof bowl, whisk together the egg yolks and granulated sugar until thickened and pale. Place the bowl over a pot of simmering water (double boiler method) and whisk constantly for about 5–7 minutes, or until the mixture becomes warm and glossy.
Step 3
Add the espresso or coffee to the egg yolk mixture and whisk until well combined. Remove from heat and let it cool to room temperature.
Step 4
In a separate bowl, use a hand or stand mixer to beat the mascarpone cheese, heavy cream, and vanilla extract together until the mixture forms soft peaks.
Step 5
Fold the cooled coffee-egg yolk mixture into the mascarpone mixture gently, ensuring it is fully incorporated without deflating the cream.
Step 6
In a clean, grease-free bowl, whisk the egg whites until soft peaks form. Gradually add the powdered sugar while continuing to whisk until stiff peaks form.
Step 7
Carefully fold the egg whites into the mascarpone mixture in three additions, using a spatula to gently combine without losing volume.
Step 8
Evenly distribute the mixture into the prepared ramekins, filling them to the top of the parchment paper collars. Smooth the tops with a spatula and gently tap each ramekin on the counter to remove air bubbles.
Step 9
Freeze the soufflés for at least 4 hours or overnight until firm.
Step 10
To serve, remove the parchment collars from the ramekins. Optionally garnish with cocoa powder or chocolate shavings for a finishing touch.
Nutrition Facts
| Serving size | 892.9 grams (892.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2641 |
| Total Fat 192.30g | 247% |
| Saturated Fat 117.90g | 590% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1296mg | 432% |
| Sodium 369mg | 16% |
| Total Carbohydrate 170.90g | 62% |
| Dietary Fiber 2.70g | 10% |
| Total Sugars 150.90g | |
| Protein 37.40g | 75% |
| Vitamin D 73IU | 366% |
| Calcium 472mg | 36% |
| Iron 3mg | 16% |
| Potassium 646mg | 14% |
Source of Calories